Derby Trail Cook Book

[Downthestretch55]

Bizcochitos (Mexican Christmas Cookies) Recipe

3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup lard (or shortening)
2/3 cup plus 2 TBSP sugar
1 tsp anise seed
1 large egg
1/4 cup orange juice
1 TBSP cinnamon

In a bowl, with mixer on high speed, beat lard, 2/3 cup sugar and anise seed until fluffy. Beat in egg until blended. On medium speed, mix in orange juice. Add dry ingredients. Stir to combine, then beat until well blended.

On a plate, mix remaining 2 TBSP sugar and cinnamon. Divide dough in half. Pat each half into a ball. On a well floured board, roll dough, a portion at a time, 1/4" thick. With floured cookie cutter, cut dough into shapes.

One at a time, dip top of each cookie in spiced sugar, pressing lightly so sugar sticks. Set cookies, sugar side up, about 1/2" apart on ungreased baking sheets. gather scraps into a ball, roll out and cut more cookies.

Bake cookies at 325°F degrees until bottoms are golden, about 10 minutes. Transfer to wire racks to cool.